This is the stuff of long-simmered broth, slightly chewy noodles and a deep flavor that will rock your world.

It's happening at Kimura, 152 E. Pecan St., Suite 102.

For example, the pork-based broth, tonkotsu, is boiled until the mixture turns almost milky white, and the version here will include a bit of pork belly with the noodles, soft-boiled egg, shredded kelp and minced scallions.

The broths and noodles are all made in-house. Even the wrappers for the gyoza are hand-made at Kimura.

It's the second place from Michael Sohocki, chef and owner of neighboring Restaurant Gwendolyn.

The grand opening is scheduled Monday. Its initial hours are 11 a.m. through midnight. After a few days, Sohocki plans to serve breakfast pastries and open at 8 a.m.